The month of May has been a little bit of everything in the weather department: chilly enough to use the fireplace, if not reluctantly turning the furnace back on. And then there were some glorious warm days when the thermometer hit the high 80's and 90's, when I changed my menu midstream from roasted parsnips to this delightful parsnip and thyme chilled soup.
Sweet and earthy (as parsnips are), it has little hints of the first chives and chive flowers, sprigs of thyme, and the freshness of sliced leeks. It can be served hot or cold - I prefer the chilled version.
To make 3 servings:
1 cup sliced, washed leeks ( whites of leeks only)
1 T. unsalted butter or olive oil
1 1/4 cups peeled parsnips, cut into chunks
1 T. peeled fresh ginger, chopped
2 cups chicken or vegetable stock
3/4 t. thyme
Place in a saucepan and simmer until vegetables are soft ( about 12 minutes).
Take off heat and add :
1- 2 T. freshly snipped chives and flowers
Cover and let sit 10 minutes for flavors to blend.
Puree and add:
1/2 cup heavy cream
1/2 t. salt
If you are serving this chilled, add about 1/3 cup water as it thickens.
Garnish with thyme sprigs and fresh chives.